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Chicken Enchilada Pie

I’ve got a really quick and easy one today. I love these enchilada pies, because they are so much easier than making actual enchiladas. I’ve created my version of an enchilada pie to be a little less “gooey” than some. It has less sauce and cheese, and bigger chunks of filling. The bigger chunks in the filling take up more space, and eliminate all those extra tortillas, sauce and cheese. This will save lots of calories compared to a traditional tortilla pie with lots of layers.

1. Preheat oven to 350 degrees. For the sauce, add all ingredients listed to a small saucepan, except fresh cilantro. Bring to a boil and reduce to a simmer.

2. Add spices in first set of ingredients, along with salt and pepper to chicken. Preheat a large skillet. Drizzle with olive oil. Add chicken. Then add bell pepper and onions. Cook until chicken is done and vegetables are tender. Add black beans and corn, and heat through.

3. Add fresh chopped cilantro to sauce and remove from heat. Spray a deep dish pie plate with nonstick spray and place one tortilla in the bottom. Add 1/3 of the chicken filling, then another tortilla. Add 1/3 of the sauce and 1/3 of the cheese. Repeat until your pie is done. It will be tall.

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Content provided on this site is for entertainment or informational purposes only and should not be construed as medical or health, safety, legal or financial advice. Click here for additional information.